Friendly reminder

Submitted by Streb Meats on Wed, 10/29/2014 - 7:32am

We've had a few questions on preparation of our meats. While we do smoke quite a few of our products, its still best practice to bring the internal temperature of the meat, whether its smoked or fresh, up to a minimum temperature of 165. Remember, bringing the temp up low and slow will give you the best tasting holiday hams, smoked sausages, and whatever other pork products find their way to your table